Combine the yeast and the Water in a medium-sized mixing bowl and let
stand for 10 minutes, or until dissolved.

Stir in the oil and thyme, then
the mashed sweet potato, honey, and soymilk. Stir gently until the mixture
is smooth.

In another bowl, combine the flours, cornmeal, and salt. Make a well in
the center and pour in the wet mixture. Work together, using a spoon at
first, then hands, until thoroughly combined into a dough.

Turn out onto a
floured board and knead for 8 to 10 minutes, adding additional flour until
the dough loses its stickiness.

Place in a clean bowl and cover with a tea
towel. Let rise in a warm place for 1 and ½ hours, or until doubled in bulk.

Punch the dough down and turn back out onto the board. Divide into six
equal pieces. With hands, roll each piece into a long coil, about 1 inch in
diameter.

To make each loaf, braid three coils and pinch the ends together.
Place the leaves on a floured baking sheet, cover with the tea towel, and
let rise until doubled in bulk, about 1 hour.

Brush the tops of the leaves
with soymilk.

Bake in a preheated 350 degree oven for 40 to 50 minutes, or
until the tops are golden and the leaves feel hollow when tapped.

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